000 01740nam a2200229 a 4500
008 160106s2003 xxu eng d
020 _a812390049X (hardcover)
020 _a9781855735309 (hardcover)
082 _a664.028 17336 1st 2003 Food.Science
100 _aZeuthen, Peter.
_919099
245 1 0 _aFood Preservation Techniques
250 _a1st ed.
260 _aUSA:
_bWoodhead Publishing,
_c2003.
300 _a400 p. ;
490 1 _aWoodhead Publishing Series in Food Science, Technology and Nutrition
520 _aExtending the shelf-life of foods whilst maintaining safety and quality is a critical issue for the food industry. As a result there have been major developments in food preservation techniques, which are summarised in this authoritative collection. The first part of the book examines the key issue of maintaining safety as preservation methods become more varied and complex. The rest of the book looks both at individual technologies and how they are combined to achieve the right balance of safety, quality and shelf-life for particular products. Provides an authoritative review of the development of new and old food preservation technologies and the ways they can be combined to preserve particular foods Examines the emergence of a new generation of natural preservatives in response to consumer concerns about synthetic additives Includes chapters on natural antimicrobials, bacteriocins and antimicrobial enzymes, as well as developments in membrane filtration, ultrasound and high hydrostatic pressure.
650 _aFood--Preservation
_912565
650 _aFood--Safety measures
_918636
650 _aFood Science and human nutrition
_92337
700 1 _aBogh-Sorensen, L.
_919100
942 _cBK
999 _c7036
_d7035